This drink is fuzzy, sweet, and exotic. It’s also infused with rose water for eastern taste.
- 1 can (14 oz. can) Lychee In Syrup, Drained
- ¼ cups Fresh Raspberries
- ½ teaspoons Rose Water
- 4 cubes Ice Per Shake
- 4 cups Ginger Ale
- ADDITIONAL EQUIPMENT NEEDED:
- Cheese Cloth (optional)
Add lychee, raspberries, and rose water in a blender. Puree it until mixed and there are no chunks of fruit.
If you wish to have a clear-looking drink, use cheesecloth to sieve the mixture and discard the solids. If you don’t have it, don’t worry at all. A little chunk of fruit doesn’t make the taste different.
Add ice cubes into a shaker, follow by 1/4 cup raspberry and lychee mixture. Finish with ginger ale until almost full. Close the cap. Shake to mix well.
Be careful while shaking. You will feel a pressure from the soda pushing the cap out. Make sure you close it and hold it tight.
Pour in a glass and garnish with raspberry and lychee. Repeat for the next glass.